The Food of Malaysia
Your all-in-one guide to authentic Malaysian flavors and recipes! Malaysian cuisine is an exciting blend of Malay, Chinese, Indian, Eurasian, and Nonya cooking. Author Wendy Hutton presents authentic recipes for all the most popular Malaysian dishes, from soups and salads to rice and noodle dishes. Each recipe features sumptuous color photos taken on location in Malaysia by Luca Invernizzi Tettoni, one of Asia's top photographers. The 62 unforgettable recipes in this book include: Chicken Curry PuffNonya Prawn Salad with Sweet Spicy DressingChilli Eggplant with BasilSpicy Kelantanese Barbecued ChickenBlack Pepper CrabPancakes with Sweet Coconut FillingAnd many more!In addition to unforgettable recipes, the book introduces you to the nation's diverse culinary traditions and the unique ingredients that make this cuisine so exciting. The Food of Malaysia's 62 easy-to-follow recipes include detailed descriptions of cooking methods, enabling you to reproduce the delicious flavors of Malaysia in your own kitchen!
What's for Dinner? Slow Cooker
The 4th book in the bestselling What's For Dinner? series by Sarah Rossi If you're forever being asked 'What's for Dinner?', help is here! Transform your mealtimes using these delicious, affordable and family-friendly slow cooker recipes. From comforting stews and meat-free marvels, to lighter bites for the summer and sweet treats to be enjoyed all year round, What's for Dinner? In the Slow Cooker is packed with Sarah Rossi's tried-and-tested dishes, bursting with flavour and satisfying even the pickiest of eaters, and making dinner time easier than ever.Full nutritional information is included for every recipe, so whether you're a busy parent, a meal-prep pro, or simply someone who loves wholesome fuss-free food, this book has you covered. With step-by-step instructions and tips for perfect slow cooking, batch cooking and freezing, there's something here for every craving and occasion.Let your slow cooker do the work and say goodbye to endless washing up and hello to big flavours with minimal effort.
![The Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]](https://cdn.kingstone.com.tw/english/images/product/9638/9780593839638m.webp "The Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]")
The Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]
From brisket to steak to live-fire smoking, here's everything you need to know about cooking meat. This deluxe boxed set from the revered fire wrangler behind Austin's Franklin Barbecue features exclusive paperback editions of his three iconic books: Franklin Barbecue, Franklin Steak, and Franklin Smoke. From America's foremost barbecue authority and New York Times bestselling author Aaron Franklin comes this collection of three essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning co-author Jordan Mackay unlock the secrets behind truly great barbecue, mind-blowing steak, and delicious smoked meat at home, sharing years' worth of hard-won knowledge. Franklin Barbecue This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking ridiculously delicious barbecue. Franklin Steak This indispensable guide is the be-all and end-all to cooking steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have. Franklin Smoke The ultimate guide to live-fire grilling and smoking at home, these recipes will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler. Detailed chapters feature Franklin's recommended tools and techniques, with delicious new ways to incorporate both fire and smoke into your everyday cooking. Featuring more than fifty technique-driven recipes for meat, fish, poultry, and vegetables, and including the best rubs, sauces, and sides, this comprehensive, beautifully photographed collection of three in-depth guides is the ultimate barbecue companion.
Vegana Italiana
NATIONAL BESTSELLER - Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita "Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart. I want to make everything in this book!"--Joanne Molinaro, New York Times bestselling author of The Korean Vegan Ever wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like: - The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli- Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini- Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes- Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup- Pasta: Ravioli Pomodoro, Pesto Calabrese, and Cacio e Pepe- Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto- Dolci: Tiramisu, Panna Cotta, and Lemon Mint Granita Complete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking.
Thyme for Dessert
Thyme for Dessert is a stunningly photographed and practically minded celebration of West Coast flavours for the sweet-toothed that is sure to delight locals and visitors alike. This decadent book of dessert recipes embraces the varied flavours of the West Coast, drawing from its abundant wild and cultivated plants and from its rich medley of cultures to create mouthwatering local recipes. Covering cookies, bars, breads, cakes, pies, pastries, and frozen desserts, you'll find treats for sugar-lovers and savoury dessert fans alike in this small but mighty cookbook perfectly sized for everyday kitchen use. With ample suggestions for substitutions and a section on preserving, the home chef will find these recipes practical enough to incorporate into daily life and unique enough to impress on special occasions. Thyme for Dessert includes every type of West Coast ingredient: from local plants like spruce tips and haskaps, and abundant introduced vegetation like blackberries and zucchinis, as well as iconic staples from vibrant local immigrant communities such as garam masala and truffles. DL Acken's latest cookbook is a gorgeous tribute to the rich flavours of her home region that showcases delicious sweets that will entice locals and visitors alike.
The Sheet Pan
Streamline your kitchen and cooking with 150+ recipes and step-by-step photographs for easy one-pan meals. The sheet pan is a cook's blank canvas for creativity. Fill it up. Exciting possibilities open up when you turn to this sheet pan cookbook for all your weeknight dinners, breakfasts, snacks, and beyond. You'll build extraordinary layers of flavor, while also streamlining the cooking process. Ingenious ATK techniques for the best-tasting roast chicken and potatoes, juicy seared steaks, and even curries, griddled burgers, and tacos await. Elevate every meal with captivating flavors and textures Baharat Chicken with Potatoes and Herb-Date Salad is a smorgasbord of vibrant toppings and sauces. Lime-Glazed Salmon and Crispy Rice Salad features a sheet pan-size layer of irresistible, crunchy toasted rice. Roasted Gnocchi with Blistered Cherry Tomato Sauce achieves golden, blistered potato pillows and a sauce that cooks right in the pan. Streamline weeknight cooking and cleanup: Cook Sweet Potato Vermicelli with Vegetables and Pork together on the sheet, without the hands-on stir-frying. Braise--yes, braise--potatoes on the sheet before roasting Loukaniko and Lemony Potatoes with Feta-Dill Sauce. Serve dishes you never thought you could from the sheet pan: One Big Pancake (with fun mix-and-match toppings) serves eight breakfast all at once. Mac and Cheese achieves a sweeping landscape of crispy noodles--no fighting for your favorite part. Zucchini, Leek, and Pea Soup lets the oven do all the work; crisp a proscuitto topping on the sheet, then roast the vegetables (without chopping), and puree.With 150+ beautiful one-pan meals that you can bring right to the table in the pan, you'll look forward to sheet pan dinners every day.
Bread Baking Recipe Book for Beginners
Bake Bread Like a Pro-Even If You've Never Used an Oven Before! Imagine pulling a warm, golden loaf of bread out of your oven, filling your home with the comforting aroma of fresh-baked goodness. With Bread Baking Recipe Book for Beginners, you'll learn how to turn simple ingredients-flour, water, salt, and yeast-into irresistible loaves, rolls, bagels, and more. Packed with 100+ beginner-friendly recipes, this essential bread-baking guide takes you step by step from your first no-knead loaf to artisan sourdough and gluten-free favourites. Whether you want everyday sandwich bread, festive holiday brioche, or rustic country loaves, this book makes success simple. ✅ Inside, you'll discover: Bread-Baking Basics foolproof tips, tools, and techniques for beginners. Quick & No-Knead Recipes - fresh bread with minimal effort. Sourdough Made Simple - create your own starter and bake tangy artisan loaves. Artisan & Specialty Breads - bakery-style recipes anyone can master. Sweet & Festive Favorites - brioche, challah, cinnamon rolls, and more. Global Breads - explore traditional recipes from around the world. Gluten-Free Options - enjoy delicious breads without compromise. Perfect for beginners and home bakers alike, this book helps you: ✔ Master the basics with easy-to-follow instructions✔ Build confidence with simple, no-fail recipes✔ Bake breads for every occasion-breakfast, dinner, or celebration✔ Enjoy the satisfaction of healthy, homemade bread ✨ Whether you're baking your first loaf or looking to expand your skills, Bread Baking Recipe Book for Beginners will be your trusted companion on every step of your bread-making journey. Start baking today and bring the magic of fresh, homemade bread into your kitchen!
Three Cheers
An inventive and inclusive drinks book with 165 cocktail recipes, each one of three variations for classic, riff, and zero-proof versions, from the World Class bartending champion behind Likeable Cocktails. A love letter to cocktails in all their forms, Three Cheers has a drink to suit every mood and occasion. This clever cocktail book offers recipes for three versions of 55 classic cocktails (165 recipes in total!). Whether you like to keep it classic, try a new twist, or a enjoy a spirit-free version, this book gives you all three options: The classic Jungle Bird tropical cocktail has a blackstrap rum base; the modern spin called the City Pigeon has a white rum and gin base; and the spirit-free option, aptly named the Free Bird, has a spirit-free gin base.The classic Cosmopolitan features a cranberry and vodka base; the modern Ru-Paulitan infuses earl grey and limoncello flavors into the original cranberry vodka; and the zero-proof Metropolitan utilizes a nonalcoholic spirit and aperitif.The classic, coffee- and vodka-forward Espresso Martini gets modernized into a Bean Around the World cocktail that swaps vodka for tequila and chile liqueur for a spicy interpretation. The spirit-free Death Before Decaf pairs the espresso with tonic water for a nice, long finish. With a modern design and lush photographs, margaritas, Manhattans, negronis, and more are accessible to every palate and every persuasion.
The in Death Cookbook
Discover seventy-four to-die-for recipes inspired by the world of J.D. Robb's #1 best-selling series--with a Foreword by J.D. Robb herself!With more than seventy amazing photographs, and story excerpts that connect the recipes to the novels that inspired them, The In Death Cookbook will transport fans from the bustling streets of futuristic New York City to Lieutenant Eve Dallas and Roarke's luxurious Manhattan mansion, where they'll learn to prepare the most delectable dishes. From Autochef favorites to Summerset's mouth-watering desserts, readers will find professionally developed, easy-to-prepare selections ranging from breakfast entrees to sides, main courses and everything in between. Contributions from the whole In Death cast of characters, including the beloved snack--Feeney's Candied Nuts! A must for every J.D. Robb fan and a great holiday gift. "I can still wish for an AutoChef, but until technology grants that wish, please enjoy these fun, adventurous, comforting, fancy, and basic recipes--inspired by the In Death series and its characters. I hope you find pleasure in the preparation and in the sharing of these dishes with friends, family, and lovers." -- J. D. Robb a.k.a. Nora Roberts
Bad B*tch in the Kitch
NEW YORK TIMES BESTSELLER - Add some razzle dazzle to your home cooking with 80 recipes for your favorite Asian takeout dishes from culinary influencer Cassie Yeung Cassie Yeung likes to think of herself as a chef for the people--no professional culinary training here, just a girl who really loves to cook (and eat, obvi). She believes that the #1 rule in the kitchen is to have fun, let loose, and cook the way you want to. For Cassie, that means yelling "behind!" in her own kitchen, softening butter against her skin, and showing off her baddie nails as she pleats dumplings like a boss. In Bad Bitch in the Kitch, Cassie serves up the food she loves most: the Asian dishes she grew up eating and now craves on the regular. So many people know and love Chinese, Thai, Vietnamese, and Singaporean cuisine, but they don't always know how easy it can be to recreate their favorite dishes at home. Cassie shares some of her go-to dishes, dialed in for home cooks, in chapters such as: First Bite Besties: Crab Rangoons, Siu Mai (Steamed Pork and Prawn Dumplings), Spam MusubiNoodz: Scallion Oil Noodles, Pad See Ew, Spicy Miso Instant RamenSkip the Takeout: Sweet & Sour Pork, 30 Minute Beef + Broccoli, Chicken Katsu CurryNot Too Sweet: Lazy Girl Mango Sticky Rice, Brown Butter Matcha Cheesecake, Vietnamese Coffee TiramisuWhole Lotta Basics: Hand Pulled Noodles, Ginger Scallion Sauce, Peanut Dipping Sauce Not only can you save money by skipping takeout, but everything tastes better homemade, too. With Bad Bitch in the Kitch, you can confidently whip up classic noodles, stir fries, and soups whenever the craving strikes.
Much ADO about Cooking
'This book is not simply a collection of recipes: it is a work of art.' Michelle Terry From patties and platters to sweet dishes and tarts, Shakespeare's plays are full of delicious food. With as-yet-unseen recipes from The Globe archives and new recipes inspired by the Bard, Much Ado about Cooking is a delightful celebration of delicious dishes that capture the spirit of Shakespeare's literary work and life in the Elizabethan era. Featuring moreish food images alongside stunning woodcut illustrations, quotes from the plays and fascinating literary facts, this is the perfect addition to any Shakespeare fan's bookshelf and the ideal gift with a literary twist.
Bread Baking Recipe Book
���� Bake Bread Like a Pro-Even If You've Never Used an Oven Before! ���� Imagine pulling a warm, golden loaf of bread out of your oven, filling your home with the comforting aroma of fresh-baked goodness. With Bread Baking Recipe Book for Beginners, you'll learn how to turn simple ingredients-flour, water, salt, and yeast-into irresistible loaves, rolls, bagels, and more. Packed with 100+ beginner-friendly recipes, this essential bread-baking guide takes you step by step from your first no-knead loaf to artisan sourdough and gluten-free favorites. Whether you want everyday sandwich bread, festive holiday brioche, or rustic country loaves, this book makes success simple. ✅ Inside, you'll discover: ���� Bread-Baking Basics - foolproof tips, tools, and techniques for beginners. ���� Quick & No-Knead Recipes - fresh bread with minimal effort. ���� Sourdough Made Simple - create your own starter and bake tangy artisan loaves. ���� Artisan & Specialty Breads - bakery-style recipes anyone can master. ���� Sweet & Festive Favorites - brioche, challah, cinnamon rolls, and more. ���� Global Breads - explore traditional recipes from around the world. ���� Gluten-Free Options - enjoy delicious breads without compromise. Perfect for beginners and home bakers alike, this book helps you: ✔ Master the basics with easy-to-follow instructions ✔ Build confidence with simple, no-fail recipes ✔ Bake breads for every occasion-breakfast, dinner, or celebration ✔ Enjoy the satisfaction of healthy, homemade bread ✨ Whether you're baking your very first loaf or looking to expand your skills, Bread Baking Recipe Book for Beginners will be your trusted companion on every step of your bread-making journey. ���� Start baking today and bring the magic of fresh, homemade bread into your kitchen!
Lebanese Baking
This authoritative cookbook celebrates the baked goods of Lebanon in traditional recipes and Lebanese American innovations, from crisp pastries and syrup-soaked cakes to savory breads and hand pies. Indulge in Baklawa Diamonds, Triple Chocolate Baklawa, and even Baklawa Cheesecake. Treat yourself to Chocolate Pistachio Knafeh Bars, Zalabia Donuts, and Orange Blossom Caramel Pecan Rolls. Delight in Mocha Cardamom Snack Cake, Turmeric Tea Cake, and Pomegranate Mousse Cake with Lime Icing. Enjoy Ma'amoul, Fig Crescents, Raspberry Rose Water Macarons, White Chocolate Pistachio Cookies, and Glazed Ka'ak Shortbread. For zestier fare, tuck into Spinach Fatayer, Muhammara Manakeesh, and Za'atar Croissants. Variations offer vegan, nut-free, and other options. Time-saving tips include how to simplify and streamline baklawa and how to make traditional saj bread without a dome oven. Gorgeous photography highlights the warmth of Abood's kitchen, and helpful process shots guide you, step by step, through numerous techniques. Charming stories from Abood's family and the history of Lebanese cuisine add personality and depth, and a helpful glossary and pronunciation guide rounds out this mouthwatering collection.
Linger
ONE OF THE BEST COOKBOOKS OF 2025: The Washington Post, The Strategist, Bon App矇tit, The Boston Globe, Slate, Serious Eats, and Saveur"Hetty McKinnon doesn't write great vegetarian recipes, she just writes great recipes." --Nigella LawsonIn her follow-up to the James Beard award-winning cookbok Tenderheart, Hetty Lui McKinnon returns with Linger, a cookbook for those looking to up their salad game. These colorful main-meal salads are inventive and hearty, packed with vegetables and globally-inspired flavors. Linger proves that salads are the most versatile dish, perfect for weeknight dinners, not-sad-desk-lunches, and as a show-stopping celebration meal. From her salad-delivery days in Sydney to her current career as a food writer and bestselling cookbook author in New York, Hetty has long known the power of salads to connect and create community. In Linger, Hetty presents her salads, sweets and stories in twelve vibrant, loosely-seasonal menus -- each of which have their own playlist -- that are the perfect blueprint for gathering and entertaining. Over 100 recipes, including: - Caprese Salad with Grilled Pineapple - Mapo Tofu salad- Cauliflower Larb - French Onion Salad- Curry Potato-and-Pea Dumpling Salad - Potato Salad Tartine- Vegan Dan Dan salad- Roasted Spiced Carrots and Crispy Tofu with Agrodolce- Tomato and Kimchi Pasta Salad - Butternut with Lentils, Olives, and Pickle Sauce- Plus sweets like Hong Kong Milk Tea Tres Leches and Matcha and Ginger Custard Tart!
To Die for
An inspiring collection of recipes preserved on gravestones, with fascinating interviews from the families, celebrating the beloved food legacies of their dearly departed.For so many, food is a touching, nostalgic thing that brings us together. So much so that some families choose to remember their loved ones through the dishes they made and the food that brought comfort to those around them by immortalizing their recipes on their gravestones.Rosie Grant, the creator behind @GhostlyArchive, has been searching out and documenting this interesting phenomenon. In To Die For, Rosie collects 40 recipes she's found across the globe, carved into headstones or associated with a grave that has a story to share. Each recipe is accompanied by an interview with the remaining family, plus photography of the food, the gravestone, and any memorabilia the family wanted to share. Recipes include: Spritz CookiesHomemade FudgeChicken SoupFrench Silk PieGuava Cobbler...and more!Thoughtfully and respectfully explored, Rosie has documented this connection between food, legacy, and family, remembering the deceased through the recipes they most loved, and giving their families a platform to share their loved one's story and cherished dish with the world.
Advent
Selected for Jamie Oliver's Cookbook Club 'I love it. As soon as I opened this, I felt it was Christmas.' - Diana Henry Advent celebrates the magical run-up to Christmas with over 100 classic German baking recipes. The Advent season is one of the most special times of the year, when candles twinkle, the Christmas tree is decorated, and the smells of cinnamon, nutmeg and clove fill the kitchen. In the modern classic Advent, Anja Dunk shares her recipes for the very best of traditional German festive bakes. From lightly spiced Lebkuchen, frosted cinnamon stars, jam-filled ginger hearts, snow-capped coconut macaroons, to marzipan-filled Stollen, edible tree decorations, lucky meringue mushrooms and a gingerbread house dripping with candies and sugar icicles, you will find delectable spiced treats to fill your Bunter Teller and share with friends and family. Featuring Anja's own linocut illustrations and evocative photography, this stunning, burgundy-coloured clothbound edition will be a family favourite for many years to come. The weeks of Advent hold all the sweet, almost unbearable anticipation of Christmas for days on end and this gorgeous book embraces that fairy-tale feeling within its pages.
The Wolf of Wok Street
Vincent Yeow Lim (aka DimSimLim), also known as the 'Wolf of Wok Street', has earned international acclaim for his exceptional wok cooking, amassing over 4 million followers across TikTok, Instagram, Facebook, and YouTube. In his debut cookbook, The Wolf of Wok Street, Vincent presents over 80 authentic recipes that bring his renowned Southeast Asian cuisine to your kitchen. From Small Eats like Xiao Long Bao and Prawn Toasts to comforting soups such as Bak Kut Teh and Hot and Sour Soup, every dish is crafted to deliver restaurant-quality results using genuine ingredients. The book also features vibrant rice and noodle dishes like Hong Kong Style Beef Fried Rice and Char Kway Teow, alongside a variety of poultry, beef, lamb, pork, seafood, and vegetable recipes. Vincent's comprehensive guide ensures that you can achieve truly authentic and delicious wok cooking, perfect for any meal or occasion.
My Southern Kitchen
Southern Living magazine's beloved columnist and test kitchen pro Ivy Odom offers a host of truly Southern recipes, from favorites to fresh creations Whether you already love her Southern Living cooking column and Hey Y'all video series or have just discovered them, you need to know Ivy Odom. Born and raised in Moultrie, Georgia, and just 30 years old, she is a fresh cooking talent whose star is ascendant. Her first cookbook mixes up tried and true classic recipes passed down through generations--Ivy's heritage is proudly Southern all the way--with her own trendworthy spins on traditional favorites. Throughout the book, you'll find big cooking ideas (plus time saving tips); cocktails to shake; and recipes (more than 100) to make to help you cook up all the dishes you crave. Chapters match food to occasion, so have fun indulging in your favorite supper menus, cocktails for porch sipping, and perfect dishes for lawn parties, lazy Sundays, tailgates, and more. Discover pro cooking techniques in "Ivy's Take" sidebars, and for moments when you'd rather read than cook, there are stories full of signature Southern charm on each and every page.
The Route 66 Cookbook
Embark on a colorful culinary journey traversing America's Mother Road with stops to recreate the best eats along the way. In The Route 66 Cookbook, acclaimed author and lifestyle blogger Linda Ly combines armchair travel with a traditional cookbook to celebrate 100 years of the United States' most recognizable roadway. This unique compilation of recipes honors American transportation history with a location-specific focus, encouraging you to explore new flavors, places, and perhaps even future vacation destinations. Discover fascinating historical facts and figures from the route's early days to modern attractions as you try recipes organized by state, starting from the eastern start of the route in Chicago, Illinois, and continuing all the way through to its western endpoint in Los Angeles, California, making pit stops in Missouri, Kansas, Oklahoma, Texas, New Mexico, and Arizona. From cheap, quick eats to steakhouses and fine dining, this cookbook caters to varied budgets and palates. Recipes for breakfast, lunch, and dinner all make an appearance, and drinks and desserts get their time to shine too. Throughout its recipes and destinations, The Route 66 Cookbook pays homage to America's diverse cultural history. Of course, there are recipes for a variety of standard American fare, such as diner food, burgers, and multiple styles of barbecue, but German, Mexican, Asian, Indigenous, and fusion foods are also included: Apple Strudel - The Berghoff, Chicago, ILBlackberry Wine Cake - St. James Winery, St. James, MOEgg Cream - Monarch Pharmacy and Soda Fountain, Baxter Springs, KSSp瓣etzle - Rock Cafe, Stroud, OKThe Elvis Ugly Crust Pie - Midpoint Cafe, Adrian, TXNew Mexican Posole - Silver Moon Cafe, Santa Rosa, NMHalibut Ceviche - The Turquoise Room at La Posada Hotel, Winslow, AZStrawberry Margarita Pie - Chiquita Rosita's, Barstow, CASpicy Seafood Soup - The Albright, Santa Monica, CAWith 66 recipes from the Midwest to the West Coast, The Route 66 Cookbook has it all, honoring an American road trip tradition and ensuring you can enjoy it even if you're not on the road.
Beatrix Bakes
For Natalie Paull, baking is a gift. It's also a powerful elixir of pleasure, connection, generosity and joy. Beatrix Bakes celebrates baking's sweetest moments with more than seventy recipes designed to inspire bakers of all kinds to mix and match, adapt and personalise - whether it's a Lemon curd cream crepe cake or Pecan maple cinnamon scrolls.Timed to coincide with the 15th anniversary of the opening of Nat's beloved bakery, this new edition of Beatrix Bakes breathes fresh life into the classic with a vibrant new cover - a tribute to the legacy of Beatrix and the community it built.Sparkling with Natalie's distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes includes 'Adaptrix' suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart. Try The Cheesecake (That You Will Love The Most) with a crumb base, or a bought biscuit base, or no base, or a sponge base - even a failed cookie base! Then choose a topping: sour cream, crumb, fruity bits - the possibilities are endless.The recipes are divided across eight chapters: Doughs, pastries & crusts; Tarts, pies, a crostata & a galette; The cake list; One in the hand; Yeasted bakes; Fruit-full; Creams, custards, fillings, glazes and buttercreams; and Finishing touches.While Natalie's creations are inspired by classics the world over, they're joyfully irreverent too - and in Beatrix Bakes, she shows readers that once the foundations are right, the true magic lies in a willingness to play (with the insurance of her clever ideas and back-up plans always close at hand).Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills - and break the baking mold.
The Soul of Fonda San Miguel
The story of the iconic Fonda San Miguel from owner Tom Gilliland. Celebrate 50 years of Austin institution Fonda San Miguel with The Soul of Fonda San Miguel. Owner Tom Gilliland tells the story of this iconic restaurant from its start in 1975 through the decades, highlighting its dedication to the traditional regional foods of the cuisine, passion for both contemporary Mexican art and classic artisan crafts, and its influence on restaurants on both sides of the border. Discover Fonda San Miguel as it is today through photographs of their gallery of Mexican art, 100 recipes, both classic and new--including favorites like Fonda's famous chile relleno and chipotle shrimp, a robust selection of vegan dishes, and soon-to-be classics from their upcoming breakfast and lunch restaurant, Tzintzuntzan. 癒Felicidades, Fonda San Miguel! Here's to 50 more!
Sushi Love
Never be timid to order at the sushi bar again! This beautifully illustrated guide to different types of sushi and sashimi will help you understand any sushi menu. Throughout this book you'll learn the origins, history and background of sushi and sashimi types, including Nigiri, Makizushi, Maguro Sashimi and Sake Sashimi - to name a few. Also included are interesting facts and etiquette, such as the right way to hold chopsticks, whether (or not) you should mix your wasabi and soy and the correct word for pickled ginger.
After the Feast
After the Feast features 25-ish easy-to-follow and flexible recipes to help you make the most out of the leftovers from your turkey dinner-not just the bird but also common sides like mashed potatoes, cranberry sauce, and roasted vegetables. Reduce food waste while remixing your festive meal into delicious and comforting dishes inspired by flavours and culinary techniques from a variety of cultures. The recipes in this cookbooklet are accompanied by whimsical (read: poorly executed) illustrations that ostensibly depict the finished dishes.Two dollars from each print copy sold support food security initiatives in Nunavut through the Qajuqturvik Community Food Centre.
Most Wanted Apple Recipes
The ultimate apple lover's cookbook is here! Whether you're picking fresh apples in fall or grabbing a bag from your local market, Most Wanted Apple Recipes will show you how to turn them into mouthwatering meals, snacks, and treats all year long. Inside this apple-packed collection, you'll find: Comforting breakfasts like apple cinnamon pancakes and muffins Fresh and healthy salads and smoothies Savory mains with a touch of sweetness Classic and modern apple desserts (hello, pies and crisps!) Kid-friendly snacks and lunchbox favorites These 45 carefully curated recipes are easy to follow and use everyday ingredients. Whether you're baking, saut矇ing, or enjoying raw, these dishes bring out the best in every apple variety - from Honeycrisp to Granny Smith. Perfect for fall gatherings, holiday baking, or simply enjoying nature's sweetest fruit - this book will help you turn apples into your new kitchen staple. Bring warmth, health, and taste to your table with the most wanted apple recipes today!
After the Feast
After the Feast features 25-ish easy-to-follow and flexible recipes to help you make the most out of the leftovers from your turkey dinner-not just the bird but also common sides like mashed potatoes, cranberry sauce, and roasted vegetables. Reduce food waste while remixing your festive meal into delicious and comforting dishes inspired by flavours and culinary techniques from a variety of cultures. The recipes in this cookbooklet are accompanied by whimsical (read: poorly executed) illustrations that ostensibly depict the finished dishes.Two dollars from each print copy sold support food security initiatives in Nunavut through the Qajuqturvik Community Food Centre.
Dinner Party Animal
"Jake's punim is as mind blowing as his recipes!" -Rachael RayFrom the New York Times bestselling author of Jew-Ish and I Could Nosh and star of A&E's Jake Makes It Easy comes a fun, unfussy, and inventive collection of recipes to entertain with ease and enjoy any day of the week.An impromptu cocktail party, casual brunch with friends, or celebratory dinner with family--food just tastes better when shared. For chef Jake Cohen, making a homemade meal from scratch for those you love is nothing short of magic. Now he's giving you everything you need to cook and entertain with ease in this highly anticipated collection of 100 delicious recipes and sixteen inventive menus for every mood, occasion, and possible guest list.With menus ranging from Treat Yourself Brunch to Veg Out, Meatballs to the Wall, Ride or Pie (a whole meal of pies!), That Was Tonight? (recipes that come together in a hurry), and even the ultimate Passover and Thanksgiving feasts, these are recipes you'll turn to again and again for special occasions and weeknight dinners alike: Brown Butter Parker House RollsChicken and Biscuits Pot PieCheeseburger Arayes SlidersSour Cream and Onion Mashed PotatoesZa'atar Roasted Eggplant and Tomato SaladSpicy Sausage Gnocchi Bake with Pesto RicottaYogurt-Roasted Salmon with LeeksRoast Chicken with Lemony Sauce SoubiseLemon-Almond Blondies with Sumac GlazeTiramisu CakeApple Pie CalzoneEach menu comes with a grocery list, prep and make-ahead guide, store-bought shortcuts, and a day-of run-of-show to take the stress out of hosting. Jake reminds us that we don't have to be perfect or even have a dining room table to entertain: anyone can do this, whether you're a comfortable home cook or a newbie in the kitchen. With cameos from Jake's array of celebrity friends--including Isaac Mizrahi, Benny Blanco, Taffy Brodesser-Akner, Alex Edelman, Jill Zarin, Joan Nathan, Debra Messing, and more--this delicious book is guaranteed to turn you into the ultimate Dinner Party Animal.
Franco Pepe
The story, ideology, and recipes of master pizzaiolo Franco Pepe, founder of the world-famous Pizzeria Pepe in Grani, in ItalyFranco Pepe is no ordinary pizzaiolo - he's a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and high-quality, locally sourced ingredients.Franco Pepe: Pizza Chef reveals how Pepe elevated the humble pizza to new culinary heights. Packed with rich storytelling and vivid photographs, the cookbook uncovers the secrets behind Pepe's artistry and presents 30 exclusive recipes designed for home cooks.Beginning with the simple, rustic Pizza a Libretto, the recipe collection ranges from La Ritrovata, a nostalgic homage to Pepe's father's pizza marinara, and Memento, a plant-based pizza featuring chickpea cream, to the sweet and savory Crisommola del Vesuvio, inspired by Franco's desire to use rare local apricots, and Sensazione di Costiera, which brings together the citrus scents and seafood flavors of the Amalfi Coast. Together, the recipes reveal Pepe's passion for high-quality, locally sourced ingredients and the delicate balance of flavors that make his pizzas so exceptional.The book also features forewords by food writer Faith Willinger, chef and author Nancy Silverton, and food writer and pizza aficionado Daniel Young.
The Pumpkin Spice Cookbook
Smothered in small-town coffee shop in fall vibes, this recipe book is a love letter to the coziest season of all. For fans of the runaway BookTok trend for heartwarming, small-town romances, now you can bring the coziness into your kitchen with over 40 irresistible recipes. It's the season to reach for warm cupcakes, sweet crunchy biscuits, gooey pumpkin pie and cozy up with a blanket to sip on a delicious pumpkin spice latte. When those golden leaves start to fall, you know it's time to rustle up all the comforting dishes and indulge in delicious sweet treats. From classic Pumpkin Pie to Spiced Plum Pudding and the ubiquitous Pumpkin Spice Latte, The Pumpkin Spice Cookbook celebrates the season with a treasure trove of cozy, soul-warming recipes that are nostalgically evocative of home and all its comforts. The Pumpkin Spice Cookbook has over 40 indulgent recipes to bake, poach or roast, including a selection of delicious pumpkin recipes to help you get the most out of the coziest season, year after year. Also available: The Cinnamon Bun Cookbook
The Weekly Grocery Shop
We all want to buy, cook and eat better food for ourselves and those we love. But getting all your produce from organic farmers' markets or baking sourdough from scratch isn't realistic for most people. In The Weekly Grocery Shop, Nabula El Mourid, of game-changing grocery shopping app Supermarket Swap, teaches us how to make better choices - nutrition and budget wise - in the aisles so we can better plan a week of delicious and easy meals at home. The big chains are where most of us shop, but admitting this has become somewhat taboo. Nabula El Mourid has taken the shame out of supermarkets by arming her loyal and engaged audience with everything they need to make informed, nourishing and budget-conscious choices since launching in 2020. In her first book, Nabs distils this knowledge on how to best navigate the plethora of brand options (and lengthy ingredients lists) and how to get the best deals in your trolley, then turns her attention to over 70 recipes that will take you from breakfast to dinner, and all through the week. Scalable recipes, and ideas for snacks, leftovers and lunchboxes, all hinge on 6 weekly meal plans and their relevant shopping baskets will see you feeding those you love the best possible food. Because that pathway to better eating, better cooking and better budgeting, always, always starts with the weekly shop.
Pizza Napoli
Join the Pizza Pilgrims on a fun and thrilling ride through the city of Naples. Famed the world over as the birthplace of pizza, Naples is an extraordinary city that revolves around food. Thom and James Elliot are adopted sons of Naples, with a little black book of chefs, suppliers, restaurateurs and people who have become close friends and colleagues over the past decade of the Pizza Pilgrims restaurants. In 2023 they built the world's smallest mobile pizzeria - a Vespa with a pizza oven on the back - much to the Neapolitans' delight and bemusement, and over the past two years they have travelled around the city with photographer Dave Brown, capturing the very best that Naples has to offer. Including Neapolitan classics and personalised recipes from the Pizza legends of Naples, as well as expert tips for making your own authentic Neapolitan pizza, Pizza Napoli is a riotous, glorious explosion of a book infused with ready wit. With unprecedented access to previously undocumented places, and to the stories of the remarkable people, Pizza Napoli is more than just a cookbook - it lifts the lid on a city that is rising up to claim its rightful place as one of the true gastronomic centres of the world.
Christmas Jars Cookbook
From New York Times bestselling author Jason F. Wright and his family, give the gift of warmth and kindness this holiday season--one jar, one recipe, one story at a time. Inspired by the heartwarming tradition of Christmas Jars, the national phenomenon that has touched the lives of millions of people, Jason F. Wright has created a unique cookbook that celebrates the joy of giving through thirty delicious homemade recipes. Filled with mouthwatering recipes like Rudolph's Maple Carrot Cupcakes, Kason's Caramel Apple Cheesecake Dip, and Christmas Movie Caramel Corn, these tasty treats are perfect for sharing with neighbors, friends, or anyone in need of a little holiday cheer. Most recipes in The Christmas Jars Cookbook are designed to be lovingly prepared and then gifted, including fifteen crafts for holiday packaging, turning simple ingredients into moments of kindness. But this cookbook includes more than just food--it's filled with inspiring real-life stories from people who have given or received Christmas Jars, along with creative craft ideas to accompany your gifts. Whether it's a jar of Sift and Gift Hot Chocolate mix, a batch of Ginger Cream Cookies, or a heartfelt craft like Hope's Mini Decorative Wreath, these ideas will help you spread love and holiday spirit. Perfect for the giving season, The Christmas Jar Cookbook reminds us that the best gifts come from the heart--and sometimes, from the kitchen.
Recipes from the American South
A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'An essential addition to the shelf of Southern cookbooks.' - Wall Street Journal A BEST COOKBOOK OF THE YEAR: The New York Times, Washington Post, Los Angeles Times, Food Network, The Strategist, NPR, Boston Globe, Serious Eats, Slate, Saveur, Smithsonian Magazine, Foodie, and B&N Reads'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. TwittyIn the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes.Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry.A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.
The Farm Kitchen
A second book from the highly regarded ethical food brand Pipers Farm from Devon, organized seasonally and including 80 carefully crafted recipes for meat, fish and vegetables that celebrate honest food made with local, sustainable ingredients. Taking inspiration from the farm, the field, the hedgerow and the coast, Pipers Farm offers seasonal, sustainable, carefully crafted, wholesome and uncomplicated recipes that celebrate simple, honest ingredients. Chapters are organized by season and include From broad bean, pea and sheep's cheese toasts to New England-style lobster rolls. Filled with common sense, timeless values around the food we grow and eat, each chapter also includes feature essays on key considerations around food and farming in the UK at present, from chalk streams to regenerative farming, how our chicken consumption can be more ethical, growing your own veg to food diversity, all of which will provide talking points for the publicity campaign around the book.
Vietnam
The ultimate celebration of Vietnamese cuisine, featuring 445 beloved traditional dishes from home kitchens across the country 'A detailed tome of cultural and culinary knowledge.' - Epicurious, Standout Cookbooks for Fall 2025 A BEST COOKBOOK OF THE YEAR: Los Angeles Times and The Strategist More than just pho and b獺nh m穫, Vietnamese food is a rich and diverse tapestry of flavors, techniques, and customs. Vietnam: The Cookbook is a definitive deep dive into this vibrant cuisine, featuring more than 400 authentic home-cooking recipes - each faithfully captured, rigorously tested, and presented with clear, step-by-step directions.Organized by the method and style in which they are traditionally prepared and enjoyed, recipes range from appetizers, snacks, salads, and sandwiches to grilled dishes, stir-fries, wraps and rolls, hotpots, noodles, rice, broths, and desserts, as well as pickles, sauces, and other pantry staples. Dishes include familiar favorites, such as Summer Rolls and Grilled Pork with Vermicelli, alongside lesser-known gems, including Chicken and Banana Blossom Salad, Savory Sticky Rice and Mung Bean Dumplings, Sauteed Baby Clams with Rice Crackers, Coconut Pandan, and Baked Palm Sugar Honeycomb Cake.Author Ana簿s Ca Dao van Manen travelled across the country, from the bustling streets of Hanoi to the highlands of H? Giang, to learn from local cooks, discover unique ingredients, and master classic techniques. Every dish in Vietnam: The Cookbook is infused with her firsthand experience, deep respect for tradition, and love for Vietnamese food.Beautifully illustrated with stunning photography shot on location, this expansive, authoritative recipe collection invites home cooks around the world to experience Vietnamese food culture.
Australia's Submariner Chefs
The Oberon Class Submariner Chef must endure the hardship and demands of satisfying a crew of some seventy tired and hungry sailors three times a day, from a space no larger than small garden shed. The unrelenting tossing of a submarine on the surface, the angles of a submarine underwater, make it a significant challenge. Added to this, the submarine environment limits the holding of fresh produce, therefore the skills and creativity of the Chefs is essential to provide the expectations of the crew and usually morale. This book serves to keep alive the legacy of the many submariner Chefs who have served our country. Those who follow them will carry on the traditions, pride, and values of the Royal Australian Navy.
Idiot Sandwich
From viral meme to one of the year's most exciting new YouTube series, Idiot Sandwich is the ultimate cookbook dedicated to that special heaven served up between two slices of bread.When the world's biggest chef, Gordon Ramsay, places two pieces of bread around your face and asks, "What are you?" there's really only one response: "An idiot sandwich!"When the whole world watches that exchange, it inspires a viral meme, then the internet's favorite culinary competition show, and now--finally--this cookbook.Join Gordon and some of the most exciting FoodTok chefs and YouTube stars on our trial-and-error journey to delicious, creative, and completely unique sandwiches. Inside, find more than 100 showstopping recipes that blend innovative and international flavors, including: Zach King's Steak Banh MiSusi Vidal's Spicy Chicken ParmMatt Stonie's Mississippi Shrimp SlugburgerH Woo's Thai Fried ChickenAlbert Niazhvinski's Wellington SandoEmmanuel Duverneau's Caprese ChickenJosh Scherer's Carne Asada CheesesteakWhat's more, Idiot Sandwich goes back to basics (obviously, for all of us idiots), outlining pantry essentials, equipment (mandolins, meat mallets, and mixers, oh my!), breads, and everything else you need to get prepped. Divided into simple, idiot-proof sections, this cookbook will teach you how to make the best sandwiches for morning, noon, and night--and hey, you can even reward yourself with one of our sweet treats, after.Developed and curated by Gordon Ramsay himself, and written with Courtney McBroom (co-author of Momofuku Milk Bar, Milk Bar Life and All About Cake), Idiot Sandwich an outrageously fun guide to achieving that perfect, mouthwatering combination of saucy, crunchy, savory deliciousness that only a sandwich can deliver. If you take nothing else from this book, know that anything can be a sandwich, and any idiot can make one. Yes, that means you!
Six Seasons of Pasta
NATIONAL BESTSELLER * Named a Best Cookbook of the Year by the New York Times, The New Yorker, Real Simple, and more * Libby Book Award Finalist * Pacific Northwest Book Awards Shortlist In the follow-up to Six Seasons: A New Way with Vegetables, James Beard Award-winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named a Best New Cookbook of 2025 by Bon Appetit, Eater, Epicurious, Publishers Weekly, Saveur, The Strategist, The Week, and more. In Six Seasons: A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail "build-the-sauce-in-the-skillet" method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.
Pastry Temple
Make out-of-this-world, showstopping bakes by perfecting the Three Pillars of Pastry (brioche, puff pastry, and croissant) with the steady hand of a self-taught baker as your guide. In this pastry cookbook, you'll find 30+ innovative, sweet and savory recipes crafted by the highly sought-after Temple Pastries bakery. JOIN THE CULT OF THE CROISSANT! In this creative pastry cookbook, master three foundational dough recipes: brioche, puff pastry, and croissant. Then build confidence with 30+ recipes that bring those bakes to life in all their mouthwatering glory. Author Christina Wood--self-taught home baker turned owner and benevolent leader of Temple Pastries and James Beard Award semifinalist--swoops in to demystify those intimidating, picture-perfect pastries that may have felt too challenging to attempt. Ideal for experienced home bakers, you'll find step by step guidance in clear, unambiguous language; detailed timelines for planning your day; and plenty of process shots to bestow necessary confidence. Includes savory and not-too-sweet flavors such as: Chinese Five-Spice Kouign AmannGochujang BabkaHarissa-Sweet Potato Rosette Tart with FetaCheesy Blistered Tomato CroissantSweet tooths are covered too!Poached Quince Tarte TatinCreme Brulee DonutSumac-Roasted Strawberry Cheesecake CroissantWe know you've already mastered cakes and cookies. Now take your skills to the next level with these three mouthwatering pillars of pastry!
Both Sides of the Glass
From Neil Patrick Harris and David Burtka, an innovative cocktail book that caters to a growing trend--mocktails for nondrinkers that are just as delicious and fun as their cocktail counterparts--in a joyful combination of seventy elevated, perfectly paired alcoholic and nonalcoholic recipes that let everyone raise a glass. Neil Patrick Harris loves cocktails. So much that he created the Black Magic Margarita, which is currently served at La Cava Del Tequila in Epcot Center, featured cocktails as a weekly feature in his Wondercade newsletter, and even created a bar in his home that was featured in Architectural Digest. David Burtka is sober. An esteemed chef and entertainer, David did not want to miss out on all of Neil's cocktail fun--he just doesn't want alcohol. Nor did he want to stop the party. The idea of a virgin version of Neil's fabulous cocktails felt depressing to him, so David rose to the challenge to create the most exciting, refreshing, and festive concoctions that he can enjoy while celebrating with others. After seven years of building up their bar and cocktail recipes together, Neil and David are ready to share what they've learned with the world in Both Sides of the Glass, the first guide that combines equally exciting and innovative cocktails and mocktails to suit any mood or event. Together, Neil and David have played with fresh ingredients from their garden, explored flavor profiles from across the globe, and tried almost all the nonalcoholic spirits that have popped up in the past few years to bring you seventy recipes (thirty-five cocktails and thirty-five mocktails) for their very favorite concoctions. With carefully curated beverages organized thematically around the four elements (fire, earth, water, and air), Both Sides of the Glass truly is the cocktail book for the next generation of drinkers and nondrinkers.
Bon App!
French food doesn't need to be complicated or intimidating. In Bon App!, Isabelle Dunn shares how to make delicious and simple dishes, perfect for any night of the week. This book is packed with no-fuss, delicious recipes that are fun, easy to follow, and completely accessible for everyday cooks. It's all about bringing the deliciousness of French food to your kitchen--without the stress of complex techniques or hard-to-find ingredients, no matter where you are in the world. The recipes in this book include viral hits from Dunn's Instagram account @tastyfeedsdaily such as her cocktail desserts and ap矇ro series, which have garnered millions of views. In Bon App!, Dunn brings these crowd-pleasers into your kitchen alongside indulgent bistro classics, seaside feasts, cheesy staples and much, much more. Join Dunn on this culinary adventure and discover how rewarding and fun French cooking can be. Bon app矇tit!
Elvira's Cookbook from Hell
New York Times bestselling memoirist and pop culture icon Cassandra Peterson, as Elvira, Mistress of the Dark, delivers the definitive guide to ghoulish hosting all year round. Hello darling, it's me, Elvira--the afterlife of the party--here to bring the "Hell" to your next Hell-raising gathering! Ready to unleash your inner party monster? Well, I'm here to prove that the devil is in the details. Shock your fiends with sinister snacks, demonically delicious dishes, and cocktails so wickedly good they'll make your head spin! But this isn't just a cookbook--think of it as your Necronomicom of party planning. Between these pages lies everything you'll need to make your next get-together a graveyard smash! From a "Beastly Bloody Brunch" to a "Romantic Graveside Picnic" to a "Creepy Cocktail Party" to "Having Your Friends for Dinner"--Elvira's Cookbook from Hell is a volume bound to raise any party from the dead!
The Japanese Art of Pickling and Fermenting
Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious preserved vegetables at home. In The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations. Nakazawa grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season. Her mother taught her how to preserve food using ancient Japanese fermenting techniques to make Amazuke (sweet vinegar pickles); Asazuke (quick pickles); Kasa zuke (sake lees pickles); Misozuke (miso pickles); Nukazuke (rice bran pickles); and more. Upon moving to Australia, Nakazawa started to grow and preserve her own vegetables and became inspired to share her knowledge and recipes for pickling and fermenting all kinds of produce, including daikon, cucumber, cabbage, carrot, onion, garlic, ginger, umeboshi, even eggs, and chrysanthemum leaves! In this book Nakazawa explains the difference between these pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, she shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this volume not only a practical guide filled valuable knowledge, but also a book filled with love.
Anna Cooks
A GLOBE & MAIL BESTSELLER GLOBE & MAIL BEST COOKBOOKS OF 2025INDIGO'S BEST COOKBOOKS OF 2025 Get cooking with Anna Olson! Step into Anna's kitchen with 125+ everyday, all-the-time recipes for breakfast, lunch, dinner and, of course, dessert. For years Anna Olson has been synonymous with baking, sharing her delicious and impeccably tested recipes through her bestselling and award-winning baking books and TV shows. Now Anna invites you to explore her savoury side, offering a collection of dishes that reflect the way she, and we all, really cook at home. Whether you're looking to create a light breakfast, a hearty brunch or a quick and satisfying lunch, or you're looking for ideas for one-pot dinners or occasion-worthy mains, Anna has thought of the perfect dish for every meal of the day: Morning Meals & Bakes: Get going with a healthy weekday breakfast like the Chia & Matcha Make-Ahead Bowl or indulge in the Churro French Toast on a lazy weekend morning. Soups, Sandwiches & Salads: With recipes inspired by Anna's travels through France and beyond, try the Sud de France Salad, Croque Monsieur sandwich, and Shrimp Banh Mi. Snacks, Nibbles & Starters: For a party, whip up Anna's aperitif and appetizer ideas, like her Ros矇-mary Campari Spritz or Pistachio Cheese Dip. Main Dishes & One-Pan Meals: For the main event, these simple and satisfying meals, like the Couscous-Crusted Baked Salmon and two seasonal Roasted Chicken recipes, are often made in a single pan. Side Dishes: Anna's sides are never an afterthought; the Lemon Mustard Spaetzle or Blistered Brussels Sprouts, for example, are almost a meal on their own. Sweets & Treats: And no Anna book is complete without dessert, like Brown Butter Banana Bundt with Maple Glaze or a refreshing slice of Lemon Meringue S'Mores Pie! Whatever you're cooking, Anna encourages you to loosen up in the kitchen and trust your instincts--offering advice on every recipe page to not let anything stop you! Join Anna as she brings her heartfelt approach and expertise to the savoury side of the kitchen.
Something Delicious
When you're craving something delicious, crack open this vibrant cookbook for 100 flavorful, low-fuss recipes for any time of day, from the beloved creator behind Lindsey Eats. "You can tell that each recipe has been carefully tested, thought out, and created to not only bring delicious, elevated meals to the table but to empower people to have fun--and success--in the kitchen."--Nicole Keshishian Modic, founder of KaleJunkie and author of Love to Eat When learning to cook you're often told to rely on your senses: tasting as you go, listening for a sizzle when steak hits the pan. But in Something Delicious, Lindsey Baruch pushes you to use all five senses, noting what you should see or feel as you're cooking. Her grandmother taught her to be present in the kitchen, and Lindsey's tips for reading recipes, setting up a pantry, and creating memorable dishes will help you create decadent meals whenever you want. You'll join Lindsey for boisterous family dinner parties with coveted staples like Uncle Ira's "Good Dressing" and cozy days at home with Grandma Daisy's Tomato and Chicken Rice Soup. Lindsey's viral chicken dishes get a whole chapter with recipes for Crispy Sesame and Herb Chicken Schnitzel and Aleppo Braised Chicken Legs with Butter Beans and Smashed Olives. She also includes curated suggestions for what to make depending on the occasion like a Chili Crisp and Strawberry Baked Brie or Za'atar Roasted Kabocha Squash with Pomegranate Dressing for a holiday dinner, an Aperol Mezcal Margarita with Tajin for a warm summer evening, or a Mushroom Miso Mascarpone Pappardelle for easy weeknight fare. Whether cooking for a date night in, preparing a weeknight dinner, or choosing what pairs well for dining al fresco, this book has you covered for all meals of the day, ensuring something delicious will always end up on your table.
Opa!
Yassou! Pull up a chair at Greece's beloved tavernas with this gorgeous cookbook. "Opa" is a phrase that captures the warmth of Greek culture, an expression that can carry many meanings based on the context in which it's used--from joy to excitement, celebration to surprise. For authors Helena and Vikki Moursellas, it's a phrase that best captures what sits at the heart of Greece's rich food culture, making it the natural namesake for their latest book. Featuring recipes for all the classic taverna dishes you know and love, from Lamb kleftiko (slow roasted lamb), Hori獺tiki salata (Greek village salad), and Patates tiganites (Greek fries with goat's feta and oregano), alongside recipes that are sure to become new favorites such as King prawns with fennel and caper butter or Peppers stuffed with Greek cheeses. OPA! is a celebration of the food, atmosphere, and traditions of Greek tavernas. With eighty delicious recipes and nine breakout stories that profile some of the iconic dishes from Greece's tavernas and the people who make them, this volume is a warm welcome to the food of Greece.
Cooking Fast and Slow
A collection of over 100 simple, satisfying, plant-packed recipes that are low on effort but big on flavor, from Natalia Rudin, the viral creator behind Nat's Nourishments. Loved for her quick and delicious recipes whipped up after a long day as a personal chef, Natalia Rudin has created a show-stopping cookbook full of (mostly) plant-based recipes that are guaranteed to comfort, nourish, and delight. With chapters organized by timeframe that take less than 15 minutes, 30 minutes, or an hour; slower recipes to savor at the weekend or with friends; meal-prep ideas to elevate your packed lunches; breakfasts to be enjoyed slow or on the go; and treats to satisfy every sweet tooth, there is a recipe for every occasion. These recipes are short on ingredients but big on flavor and nutrition, with plenty of suggestions for additions and substitutions to suit what you eat and what you have available. Smashed Miso Butterbeans and Crispy Soy MushroomsBasil, Zucchini, and Pistachio MafaldineBlistered Tomatoes and Chickpeas over Creamy PolentaRomesco Roasted Vegetable Quinoa BowlFluffy Buckwheat Pancakes with Date CaramelChai-Spiced Chocolate and Pecan BlondiesFilled with silky sauces, sweet treats, and morning delights, Cooking Fast and Slow takes simple ingredients and elevates them so that every meal feels special and tastes incredible.
Good Things
NEW YORK TIMES BESTSELLER - From the author of Salt, Fat, Acid, Heat--and one of America's most beloved chefs and teachers--125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion A BEST BOOK OF THE YEAR: THE NEW YORKER, BON APP?TIT, WASHINGTON POST, SMITHSONIAN MAGAZINE, LIBRARY JOURNAL, NEW YORK PUBLIC LIBRARY With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes--simply put, the things she most loves to cook for herself and for friends--and infuses them with all the beauty and care you would expect from the person Alice Waters called "America's next great cooking teacher." As Samin says, "Recipes, like rituals, endure because they're passed down to us--whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool." Good Things is an essential, joyful guide to cooking and living, whether you're looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you'll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally). Good Things captures, with Samin's trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.
